Posts tagged ‘strawberries’

July 19, 2011

sorbetto

I’ve talked a little bit about my trip to Italy in May of 2010 on this blog.  I love traveling, if I could find a job that would take me around the world I would be in heaven.  Although even finding a job in general is proving to be a bit of a difficulty, and being paid to travel is definitely not realistic ;).  That is why I loved studying abroad so much.  No, I didn’t get paid for it, but it was 3 1/2 months where I could be somewhere else, experiencing the cultures (and food!) of other countries.

Let me just say that I am so glad that I got the chance to go to Italy when I did without having to deal with any of my dietary intolerances.  Even traveling domestically is difficult.  Heck, it’s difficult to find restaurants that I can go to when I’m at home.  Going to Italy won’t quite be the same without being able to eat gluten, specifically.  I don’t even want to imagine being surrounded by fresh pasta, bread, pizza, calzones, and all of the other delicious gluten-filled goodies I won’t be able to indulge in.

And without dairy, gelato is a no-no as well.  I’m not going to lie, I had gelato at least once every day when I was there – mostly sticking to the chocolate-hazelnut variety that I love.  My family recently went into a gelato shop in Waukesha (just west of Milwaukee), called Divino Gelato Cafe, and I was delighted to find sorbetto.  Fruit-filled, non-dairy gelato.  Oh my word.

Kinley and I shared a pint (it was the same price as the smallest dish and we could get two flavors!).  It was filled up with passionfruit and blueberry and it was absolutely phenomenal.  Fruity, fresh, and just the perfect amount of sweetness.  Of course I had to attempt to make some sort of sorbetto at home.  We have an ice cream maker and I just wanted a simple mix to make that didn’t take much time but had an awesome flavor.

And that’s where Naked Juice comes in.  I only first had Naked juices a couple of months ago and was instantly hooked.  I do find them very sweet however, but I love that their ingredients are purely fruit.

Naked Sorbetto makes 2 servings

  • 1 cup Naked juice (I used mighty mango)
  • 1 cup water
  • fruit toppings (optional)

1. Assemble ice cream maker (according to your own instructions).

2. Pour the juice and water together and put in the ice cream maker.

3. Mix until your mixture has turned icy and looks like sorbetto :).

4. Serve in a fancy glass with a gelato spoon (optional).

This definitely was not as sweet as the sorbetto from Divino’s, but it was delicious and perfect for the summertime.  You can, of course, use 100% juice if you wanted a fuller flavor (but I liked this one just a tad on the icy side).

Garnish with strawberries if you so desire.

At least I know when I make it back to Italy someday, I’ll be able to live on Sorbetto and Wine.

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July 1, 2011

spumoni

When I was studying abroad, I went on quite a few weekend trips to other European cities.  Most were only between 2 and 3 days – luckily the way my school was scheduled everyone had off on Fridays, how awesome is that?  A three day weekend every week!  I knew when heading over to London that I wanted to travel, and Italy was definitely on the top of my list.  Luckily, it was on the lists of three of my friends as well so we planned our trip together.  We scheduled it over May Day weekend – with one extra day off of school!  So we had a wonderful four day trip.

Then came the hard part – deciding where to all go.  We all wanted to go to different locations – Rome, Florence, Venice…  What was the final choice?  All of them.  On Friday we flew into Florence and took a train to our hotel just outside of the city (I’m not a fan of hostels and with four people it was a better deal to get a hotel room instead – and then we had privacy!).  We decided to stay in Florence every night so we didn’t have to travel with all of our belongings – which was just a backpack a piece but it still weighs you down while walking throughout the day.

Day 1:  We walked around Florence and saw David and the other magnificent sights of the city!

Day 2:  We went on a tour of Tuscany – a bus trip my aunt highly recommended and it was by far the favorite part of the trip for all of us!  It started and ended in Florence and we went to Siena, San Gimignano, the Chianti Countryside and Pisa.

Day 3: We took the train from Florence to Venice and walked around Venice for the day and then headed back to Florence.

Day 4: On our final day we took a train from Florence to Rome, walked around the city for the day and flew out of that airport.

We not only made it to all the cities we had wanted to go to, but had an entire daytrip where we were able to visit all of the beautiful and quaint Tuscan towns!  One thing I did way too much on this trip?  Eat.  It’s hard not to in Italy… and the gelato is amazing.  I never had spumoni gelato while I was there, but that is not going to stop me from segueing from my trip to Italy to a delicious recipe for granola that I made last week… Spumoni Granola!

Spumoni is a mix of chocolate, pistachio and a red fruit (traditionally cherries but strawberries work for me ;) ).  You’re also probably wondering why I am posting an Italian-inspired recipe close to the Fourth of July?  Well, there’s really no reason for it besides the fact that it is delicious.  I’ll attempt to make something red, white and blue inspired soon :).

Spumoni Granola

  • 2 cups rolled oats
  • 1/2c ground flax
  • 1/2c shelled pistachios
  • 1/4c maple syrup
  • 1/2c unsweetened applesauce
  • 1T grapeseed oil
  • 1/4c dark chocolate chunks
  • 1/2c freeze dried strawberries or dried cherries

1. Mix together the oats, flax and pistachios.

2. Whisk together the maple syrup, applesauce and oil.

3. Combine the wet ingredients into the dry and put on a baking sheet.

4. Bake at 350* for 45 minutes, stirring every 15 minutes or so until the granola is golden brown.

5. Allow to cool completely and mix in the chocolate chunks and fruit.

Even though this granola is not quite as good as being in Italy eating gelato, but I’ll take it :).

June 26, 2011

fruit with flair

Fruit salsa is surprisingly easy to make, and yet it seems like we never get around to making any!  This recipe is a variation of one that we have had at a few Pampered Chef parties – usually featured because the Pampered Chef Food Chopper makes this recipe a snap.  Don’t have a food chopper?  I’m sure it’ll work just fine to chop your fruit up into small pieces, it just might take a little bit longer.

Simple Fruit Salsa

  • 2 apples
  • 2 kiwis
  • 1 cup strawberries
  • zest & juice of one orange
  • 1T any fruit preserves (we used cherry)
  • a splash of lime juice
  • honey to taste (depending on sweetness of your fruit – add last if needed)

1. Wash your fruit

2. Chunk your fruit up to fit in the food chopper.

3. Chop everything in small batches and combine it all together in a bowl.

4. Add in the orange zest & juice, preserves and lime juice.  Mix well and add honey if necessary.

This also made a wonderful topper on my morning bowl of oats.  I also had some as an afternoon snack with some rice crackers – it’s so good!